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A quick, crunchy and creamy wrap with a spicy kick! Packed with protein, and fresh veggies, it makes an easy and satisfying lunch to enjoy at home, or take on the go.
1.
Put the drained tuna in a bowl and flake with a fork.
2.
Mix in the Greek yoghurt, sriracha, soy sauce and lime.
3.
Spread the tuna mixture over the centre of the wrap.
4.
Top with the lettuce, cucumber, carrot and spring onion.
5.
Roll tightly, tucking in the sides as you go.
6.
Cut in half and serve, or wrap in tin foil to take on the go.
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Storage information
For the best texture, assemble just before eating. If prepared in advance, wrap tightly or place in an airtight container and refrigerate for up to 24 hours. Keep chilled and add the lettuce and cucumber closer to serving (if possible) to prevent the wrap from becoming soggy. Or simply omit the lettuce and cucumber, if preferred.
Tip
For low fat, use non-fat yoghurt. For low carb, use a low carb fibre wrap or use a large lettuce leaf as the base.
Cost-saving tips
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